Holding Food
Serving Food
Service Staff
Off -Site Service
Vending Machines
100
135 degrees F. or higher, 41 degrees F. or lower.
What are the temperatures for holding hot and cold foods?
100
Wearing single-use gloves whenever handling ready-to-eat-food.
What is avoiding bare-handed contact with food?
100
Never hold flatware by the food-contact surface.
What is "how to hold flatware"?
100
They should be designed to avoid leaks, spills, or mixing with other foods.
What are insulated food containers?
100
Machines with packaged food for sale.
What are vending machines?
200
Items that cover food and prevent foods from becoming contaminated.
What are food covers and sneeze guards?
200
Cross-contamination
What is "What can occur if prep tables are not cleaned and sanitized?"
200
Never stack glasses when carrying them.
What is " how to carry classes to avoid touching the food-contact surface"?
200
Clean the inside regularly.
What are delivery vehicle requirements?
200
Follow vending machine guidelines.
What is "protecting food from contamination and time/temperature abuse"?
300
Hold hot food at 135 F. or higher, cold food at 41 F. or lower.
What is the 4/6 rule?
300
Time-Temperature Abuse
What is "What can happen if several frozen turkeys are left on a prep table?"
300
Hold dishes by the bottom or edge.
What is "service staff guideline for holding dishes"?
300
Regulate (change) the delivery route.
What is "what to do if vehicle is not holding food at the correct temperature"?
300
Products have a code date, or an expiration date.
What is "check product shelf life daily"?
400
Equipment that should NEVER reheat food unless it is built to do so.
What is hot holding equipment?
400
Never scoop ice with your bare hands or a glass.
What is "use ice scoops or tongs"?
400
They are removed when guests are seated.
What is "avoiding contaminated table settings"?
400
Garbage containers should be stored away from food prep, storage, and serving areas.
What is "checking for correct utilities"?
400
TCS food should be held at 41 degrees F. or lower OR 135 degrees F. or higher.
What is "what is the correct temperature to hold cold/hot TCS food"?
500
Label the food with the time you removed it from refrigeration and th etime you must throw it out.
What is the label requirement for cold food?
500
Do not re-serve food that is returned by one customer to another customer.
What is "re-serving food"?
500
The containers must remain closed between uses.
What is "Re-serving bottles of ketchup and other condiments"?
500
Storing raw chicken separately from ready-to-eat-salads.
What is avoiding cross-contamination?
500
Wash and wrap fresh fruit with edible peelings before putting it in a machine.
What is the guideline for selling fresh fruit in a vending machine?
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